Free Online Recipes
|

Sign Up login
 
 

Moist Chocolate Cupcakes Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Moist Chocolate Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   24

Ingredients
1 (18.25 oz) pkg German chocolate cake mix
1 (16 oz) container sour cream
1/4 c butter, melted
2 large eggs
1 tsp vanilla extract
 

Instructions
Preheat oven to 350. Beat cake mix, sour cream, better, eggs, and vanilla at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed.
Line muffin pans with paper baking cups; spoon batter into baking cups, filling two-thirds full.
Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and let cool completely (about 1 hour). Spread with desired buttercream.
Chocolate-Mint Cupcakes- Prepare cupcakes as directed. Stir 1/4 cup finely chopped Andes mints in to chocolate buttercream. Frost cupcakes. Garnish with shaved or chopped Andes mints.


Originally Submitted
10/21/2011





0 Out of 5 from 0 reviews

You can add this Moist Chocolate Cupcakes recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.